the bhatura recipe is made with maida (all purpose flour) and fine semolina (sooji or rava). i have also made the same recipe with rice flour. here i did not add the sooji. both ways the bhatura tasted good. the rice flour ones were softer even after cooling. below pic is the bhatura made with rice flour and maida.

baking soda and yogurt both act as leavening agents. you can add ¼ or ½ tsp of baking soda. i have used both the proportions of baking soda and they work fine.

Reader Interactions

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Hi Dassana Ji, I got married a year and half back. Before that, I had never cooked anything, both because of my profession and mainly because I was not really interested😬. My husband is very fond of good food and so I started cooking. Then I came across your blog and now cooking is one of my major interests. I have followed so many of your recipes.. They all come out yummy. The way you describe and the pictures are amazing. Thank you so much for making my husband such a big fan of my cooking 😊 I hope you have a successful, happy and contented life. P. S: If only you were a non vegetarian 😬

Hi Dassana, Today I made the quick bathura as per your recipe and it came out excellent , all beautifully puffed up and crisp.Thanks a lot for this wonderful recipe.Also made Punjabi chole and that too was divine .Thank you for your detailed recipes.

Dassana…..Thanks a ton for sharing your wonderful no fail recipes.I have tried various recipes from your blog.Your blog is my first point of reference for any recipes.Today I tried the chole with the easy bhatura recipe and they turned out amazing just the once shown in your pictures.Sorry couldn’t click any pics.I have always make your eggless cakes too and they have always turned out perfect.your measurement and step by step pictorial presentation of the recipes helps the dish to turn out perfect.Thanks once again

Hi. Thanks so much for the recipe. I’m bit confused about the amount of water should go in. Because everytime i make it, dough either becomes too soft or too hard, I’m not getting what the consistency of the dough should be…

tapash, add water in parts and knead. for 1.5 cups maida, about 1/4th to 1/3rd cup water will be enough. the dough has to be kneaded very well. if the dough feels sticky, then just allow the dough to rest for 20 minutes. then knead again. the flour absorbs the extra water or moisture during the resting time.

Dassana.. You are the best. I would advise everyone to forget all useless cookery channels on youtube.. Forget various blogs just stick to vegrecipesof india. You made my diwali so special. The way you make readers understand every step like in how much time bhatur will rise in hot oil.. How will it look like in every step is just incomparable. I made khoya gulab jamun also your style they were just divine. You are like my dear friend who is always there to help.. Your name should be ANNAPOORNA… Really. I have so much more to say.. But its ok. How can i send you my recipe pics..? Oncemore.. U r the bestest…

thank you very much monika. your comment is so encouraging and motivating. thanks again. wish you a happy diwali. currently i am not sharing any pics on fb, so its fine if you do not send the images. however, still if you want me to have a look at the pics, then you can send at vegrecipesofindia@gmail.com

Hi there, Thank you so much for the recipe. I am from Durban, South Africa and was amazed when I saw this street food on youtube and had to try it. Not all puffed up but it was delicious with my chole. Will be sure to try the other recipe when I have more time. But will try the dosa next.

thank you vinnie. if the dough is kneaded well and is soft and while frying the oil is hot enough, then the bhaturas puff up well. of course bhaturas always tastes good with chole. sure do try the dosa recipe. i hope you are able to get it right. happy cooking 🙂

I tried ur chole and Bhatura yesterday night…chole was fantastic my husband loved it even took it today for tifen but my bhatura weren’t soft at all they r kadak I can’t figure out wat my mistake was…can u point out if possible

The dough has to be kneaded very well and should be soft. While frying also, the oil should be hot. If the oil is not hot enough, than the bhaturas won’t puff up and become crisp and hard. When you place the bhatura in oil, it should come up and float at once on top, this means the oil is hot enough. You can also check with a small piece of dough before frying the bhaturas.

the rice flour ones will stay soft but not the ones in which sooji is added. bhaturas are best served hot. what i would suggest is to keep the dough in the fridge. before you begin to fry, remove the dough and let it come to room temperature. then roll and fry them.

Hi Dassana Tried ur recipe of easy bathura. Felt very excited when my husband complimented me for its taste, should really say the taste of it was much more better than the restaurant one’s. Thanks for sharing such lovely recipes ☺ I also request u to post some other recipes of brinjal.. especially gutti vankaya (stuffed brinjal ) recipe. HoPe u would post it soon Thanks a lot again manasa

Dassana, hi there. Your recipe says baking soda to use , can I use baking powder, if yes what should be the measurement of baking powder should I use to replace baking powder. You recipe seems awesome it sure gonna turn out as good as it looks. Will update after trying. Thanks for sharing.

Hi, My bhaturas didn’t puffed up 🙁 I used rice flour with flour.it was very difficult for me to roll them ,they were getting teared,don’t know y.i kept them in oven for 5-6 hours,(in this season I don’t think fermentation should b the problem ).so i used flour to roll them.but as soon as I put them into oil while puffing tiny holes were there n I got flat bhaturas 🙁 tell me where I went wrong.how should roll bhatura thin ,thick or medium .tried chana masala with it,it was awesome.

i think the the rolling has caused this issue of not puffing up. they should not get teared while rolling. possibly the dough had lot of moisture and thus they were tearing up. you could have added a few tbsp of flour and kneaded again. did you roll thinly? bhaturas can be rolled into medium thickness or slightly thick. the fact that you could not roll them evenly, has not allowed to puff them up. there should be even rolling and the oil has to be hot. next time when you prepare them, keep this points in mind. if the dough looks moist or is sticky, then add a bit of flour. if the dough looks dry, then add a bit of water. chalo, at least the chana masala was good. happy for that. 🙂

thanks priyanka. healthier one is 8 hours one because it is fermented and made with whole wheat flour. whereas easy bhatura recipe is made with maida (all purpose flour). whole wheat flour (atta) is always a healthier option than all purpose flour (maida). both version of bhaturas taste good.

Hi, I prepared this it turned out very well, along with this I prepared Punjabi chole masala it was awesome. Chole & Bhature the combination is very tasty. Keep it up for ur good work. Thank u for posting this recipe.